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Soups & StewsSoups with Meat: Co - Ox >  Estouffad Provencal



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Recipe from ‘Olives’ by Avner Laskin
An estouffad is a type of stew with slowly simmered ingredients. It is usually made with beef, wine, carrots, and onions.
Serves 4


• 1/4 cup olive oil
• 2 pounds beef shoulder, cut into 2-inch cubes
• 2 carrots, cut into 1/2-inch cubes
• 1 onion, finely chopped
• 2 celery stalks, cut into 1/4-inch slices
• 2 teaspoons salt
• 1 cup white wine
• 2 cups red wine
• 3 cups water
• 1/2 cup pitted green olives
• 3 tablespoons tomato sauce
• 2 tablespoons flour
• 1 teaspoon ground white pepper

Heat a large ovenproof saucepan over medium heat. Add half the olive oil and the beef. Sear the beef briefly until it browns to seal in the juices.

2. Remove the beef and set aside.

3. Without cleaning the pan, add the carrots, onion, celery, remaining olive oil, and 1 teaspoon of salt, and cook until the vegetables are tender.

4. Return the beef to the pan, add the white wine, and cook for 5 minutes.

5. Add the red wine, water, olives, tomato sauce, flour, pepper, and remaining salt, and bring to a boil.

6. Preheat the oven to 400 °F.

7. When the mixture comes to a boil, cover the pan and transfer to the oven for 2 hours.

8. Uncover and cook for 20 more minutes.

9. Serve immediately or store in the refrigerator for up to 1 day and reheat before serving.


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